Here's how we brewed this velvety cup of tropical fruit complexity that’s too good to pass up, roasted by JBC Coffee Roasters!

A former chemical engineer, Wilton Benitez is among Colombia’s most innovative and acclaimed producers. This Gesha lot went through 52 hours of anaerobic yeast fermentation before being subjected to thermal shock: exposed to high and then low temperatures to bring out unique flavors and aromas. We tasted ripe tropical fruit, red tea, passionfruit, jasmine, and a punchy key lime acidity.

🌎 Origin: Cauca, Colombia

⚗️ Process: Anaerobic Yeast Fermentation

🔬 Variety: Gesha

⛰️ Elevation: 1,950 MASL

🔥 Roast: Light

Brew Recipe for JBC Wilton Benitez Gesha

Using Stagg X Dripper


23g of Wilton Benitez Gesha

350g of water



1. Measure and grind coffee at a medium-coarse setting

Measure out 23g of coffee beans and grind them on a medium setting. We used setting 6.2 on Ode with SSP Burr / 4.2 on Ode with Gen 2 Burrs, which is about 3.2 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 5.2 and 6.1- and note that the inner ring was set to +0 at 5.2 for us!

2. Heat water and rinse the filter

Heat water to 203°F and rinse your filter before putting your coffee grounds in.

3. Pour 50g water for the bloom 

Fully saturate your coffee grounds with 50g of water, and allow 35 seconds for the bloom.

4. Continue pouring in three stages

After the bloom, pour to 150g; then when the water is approximately 0.5 in above the bed of grounds, agitate with 5 gentle swirls, then pour to 250g; when water is approximately 0.5 in above the bed of grounds, pour to 350g, and agitate with 5 gentle swirls when the water level drains to about halfway. The total brew time varies, but we’re aiming for between 2:45 - 3:15 minutes.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of tropical fruit, jasmine, key lime, and sweet herbals.



20g of the same coffee

40g of water at 205°F

1:2 ratio

28-32 second pull time


1. Measure and grind coffee

Measure out 20g of coffee beans.

2. Make sure your espresso machine is at temp.

Water should ideally be at  205°F.

4. Grind your coffee

We suggest a brew time of 28-32 seconds.

4. Pull shot at 9 bars!

Pull your shot at 9 bars with around a 28-32 second pull time.

5. Decant into your favorite demitasse cup and enjoy!

Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro